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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. 2: Fold tortillas in half and place folded-side-down in dish (so they are standing up and ready to fill). Set aside. 3: In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink. Drain and transfer to large bowl. 4: Add 1/4 cup of the enchilada sauce, entire jar of salsa and 1 cup of the shredded cheese to the ground beef and stir to combine. 5: Divide beef mixture evenly among tortillas. Wrap tortillas around filling and place seam side down in dish. 6: Pour remaining enchilada sauce over the tortillas and and sprinkle remaining cheese on top. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Step 6: Bake 40 to 45 minutes or until hot and bubbly. Darlene’s Tips: Add any other ingredients you like, onions, chopped fresh tomato, jalapenos, etc. Serve with sour cream, guacamole and pico de gallo. on the side would be awesome!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in candy pieces (and nuts, if desired). 2: On large ungreased cookie sheets, drop dough by 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown. 3: Cool 1 to 2 minutes then remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Darlene’s Tips: If you can’t find the Oatmeal Chocolate Chip cookie mix, just use plain Oatmeal Cookie Mix and add 1/2 to 1 cup chocolate chips to the mix. You could also add raisins in addition to, or along with, the candy pieces.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Cook ground beef over medium-high heat in 3-quart saucepan for 5 to 7 minutes, stirring occasionally, until no longer pink. Drain. 2: Add onions and taco seasoning mix. Mix and cook 1 minute. 3: Stir in tomatoes, corn and water. Heat to boiling then reduce heat and simmer 10 minutes. 4: Top each bowl of soup with cheese just before serving. Darlene’s Tips: Serve this soup with a side of nachos! You could even crush some nachos or cheetos and add to the soup as croutons. You could also add a dollop of sour cream to the soup. If you want to freeze for later, let the soup cool completely then fill some freezer bags and lay flat for easy stacking.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2: Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips (save remaining 1/4 cup) and 1/4 cup cherries. Spread in pan. 3: Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven and immediately sprinkle remaining 1/4 cup of the chocolate chips over top of baked brownies. Cool 30 minutes then remove from pan and cut. 4: Optional: You can sprinkle more chopped cherries on top and also drizzle melted chocolate on top after brownies are cooled. Darlene’s Tips: Serve warm with two scoops of ice cream, chocolate chip and cherry vanilla! You can warm individual brownies by heating in the microwave for 10 seconds at a time until warm. Drizzle with chocolate syrup. You can also add nuts to the brownie mix. These maraschino cherries are awesome! My mother always has these in her little fridge.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! Grain Free & Gluten Free Peanut Butter Cookies Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. 2: In large bowl, mix peanut butter, brown sugar, baking soda and egg until well combined. 3: Roll into 1 1/4-inch balls and place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Optional: sprinkle salt on tops of cookies if desired. 4: Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes then remove from cookie sheet to cooling rack. Darlene’s Tips: You can chopped peanuts to this recipe if you want, maybe 1/4 to 1/2 cup. You could also make peanut butter sandwich cookies by spreading peanut butter between two cookies. If you’re not looking for grain free or gluten free, also add any other ingredients you like!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! Snickerdoodle Poke Cake Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Preheat oven and prepare cake mix as directed on box. Pour into 9×13 inch pan and bake as directed. Cool completely, about 30 minutes. 2: Use a wooden dowel or end of wooden spoon to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. 3: Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes. 4: Spread with whipped topping. Refrigerate 1 hour before serving. Darlene’s Tips: You could sprinkle the top with cinnamon just before serving. You could top with frosting instead of whipped topping but this cake will be very sweet so frosting might be too sweet, unless you love too sweet. lol You can use any flavor cake mix for this recipe.
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